What is better to fry pork belly, what is better to fry pork belly

Pork belly fried in a dry pot, the dry pot dish is a more appetizing dish, and the dry pot is full of spicy and fragrant.

Ingredients: pork belly, dry pot material, lettuce, carrots, potatoes, ginger, garlic.

The steps are as follows: 1. Slice all ingredients and set aside.

2. Boil water in a pot and boil the ingredients first, remove and drain.

3. Put the pork belly in the pan and fry until fragrant.

4. Stir-fry the ginger, garlic and chili peppers.

5. Pour in the dry pot ingredients.

6. Stir-fry until fragrant. <>

7. Pour in the sliced meat.

8. Add the vegetable slices and stir-fry well.

9. Finished product drawing.

Sautéed potato chips with pork belly.

Ingredients: 1 potato, 100 grams of pork belly.

Excipients: appropriate amount of chili pepper, 5 cloves of garlic, 1 teaspoon of Pixian bean paste, 1 teaspoon of tempeh, 1 2 teaspoons of sugar, 1 teaspoon of oyster sauce.

1. Prepare the main ingredients: pork belly, potatoes, and chili.

2. Cut the pork belly into thin slices, cut the chili diagonally into segments, slice the garlic, and cut the tempeh into thick and coarse grains.

3. Rinse the potato slices twice with water to remove the starch.

4. Blanch the processed potato slices in boiling water until the potatoes change color and are slightly transparent.

5. Put a little base oil in the pan and stir-fry the chopped pork belly.

6. Stir-fry until the pork belly changes color, then add garlic slices, black bean sauce, and Pixian bean paste.

7. Add seasonings and stir-fry until fragrant, then add chili peppers and stir-fry evenly.

8. Stir-fry until fragrant with chili peppers, and add blanched potato slices.

9. Add potato slices and stir-fry evenly, add a little sugar and oyster sauce.

10. Stir-fry again for more than ten seconds, then turn off the heat and serve.

11. Finished picture of fried potato chips with pork belly.

Stir-fried ginkgo with pork belly.

1. Slice the pork belly and wash the garnish.

2. Soak the ginkgo seeds in water and cut the garnishes for later use.

3. Heat the pan with cold oil, add the pork belly and stir-fry.

4. Stir-fry until the pork belly is spread out one by one, add garlic, shallots and carrots and stir-fry.

5. Add the ginkgo seeds.

6. Add an appropriate amount of water.

7. Cook until the ginkgo seeds are soft and the soup thickens, then add the greens.

8. Cook until boiling again, season and sprinkle with chives.

9. Put it on a plate with the soup.

1. Home-cooked stew.

Ingredients: pork belly.

Excipients: potatoes, eggplant, pumpkin, beans, onions.

Seasoning: salt, monosodium glutamate, yellow sauce, soy sauce, star anise, cinnamon.

Cooking method: 1. Cut the eggplant into strips, steam the pumpkin and potatoes and press them into puree, shred the onion, cut the beans into sections, and slice the pork belly for later use;

2. Sit in a pot and light the fire until the oil, fry the star anise and yellow sauce until fragrant, add the pork belly and stir-cook, then add onions, eggplant and lentils in turn, take out the vegetables after stewing, stir-fry the pumpkin puree and mashed potatoes with the soup, add monosodium glutamate and stir-fry well and pour it into the dish before coming out of the pot. Features: Fresh and salty, delicious, rich in nutrition.

Second, Qinchuan cold plate.

Ingredients: Skinned pork.

Excipients: jelly of meat skin, shredded tofu, bean sprouts, vermicelli, green garlic.

Seasoning: salt, monosodium glutamate, minced garlic, chili powder, aged vinegar.

Cooking method: 1. Blanch the bean sprouts, vermicelli and shredded tofu in boiling water for later use;

2. Put the blanched bean sprouts, vermicelli and shredded tofu into the plate after cooling, and put the skin and meat slices and meat skin slices on top in turn, sprinkle with green garlic, and set aside the plate;

3. Put chili powder, minced garlic, minced green garlic, salt, monosodium glutamate in a bowl, pour hot oil, pour in aged vinegar and stir well, and pour it into the dish. Characteristics: sour and spicy and refreshing, unique flavor.

Cabbage, also known as cabbage and cabbage, is a very common vegetable. Its nutrition is the same as that of Chinese cabbage, but the taste is crisp and several times cheaper than Chinese cabbage.

Yesterday in the bazaar, I saw a cart full of cabbage, five cents a pound, a lot of aunts and uncles are rushing to buy, I also went up to join in the fun, and bought ten pounds at a time to come back.

Don't underestimate this little cabbage, some people say that it is the king of dishes, with bactericidal and anti-inflammatory effects. Westerners, in particular, love it like a baby. Just as we love turnips, thinking that it can cure all diseases.

It is not only high in vitamin C and vitamin E, but also rich in folic acid. Do you know what folic acid does?

Folic acid can have a good preventive effect on megaloblastic anemia and fetal malformations, and mothers who are pregnant with babies, as well as those patients with anemia, should eat more cabbage.

Since traveling to Yunnan, the tour guide let us eat boiled cabbage for a few days, and my husband has a psychological shadow on cabbage. In order to let him eat cabbage, I tried many methods, but this dish was stir-fried with pork belly, which he liked the most.

Sandwiched with the aroma of meat, and not greasy, especially after eating, my husband didn't even let go of the soup, and ate it all with rice.

The pork belly is fat and thin, and it is particularly good for stir-frying, it tastes fragrant but not greasy, and it is also very good for making braised meat.

After various techniques, the pork belly can be made into a variety of different flavors. The combination of pork belly and different ingredients and ingredients can present a unique side, and the variety of pork belly not only satisfies our eyes from the appearance, but also satisfies our taste buds with practical actions.

1. Stir-fried pork belly at the farmhouse.

First of all, prepare 500 grams of pork belly, an appropriate amount of red pepper and chili pepper, an appropriate amount of green garlic, an appropriate amount of garlic, 1 ginger, 1 tablespoon of light soy sauce, 1 tablespoon of chopped pepper, 1 teaspoon of chicken essence, and an appropriate amount of oil. Secondly, wash and slice the pork belly, cut the green and red peppers into cubes, cut the shallots into sections, and mince the ginger and garlic. Finally, after the oil in the pot is hot, pour in the ginger and garlic and stir-fry until fragrant, then add the pork belly, add the green and red peppers and sharp peppers when the pork belly is golden brown, continue to stir-fry for 3 minutes, add chopped peppers, light soy sauce, chicken essence, etc.

2. Potato slices with pork belly.

First of all, prepare 200 grams of pork belly, 1 small potato, appropriate amount of chili powder, chicken essence, light soy sauce, ginger and garlic, etc. Secondly, put the whole pork belly in a pot and boil for 15 minutes, remove and clean, then cut into thin slices, cut the potatoes into pieces and soak them in cold water for 15 minutes, cut the ginger into cubes, and mince the garlic. Finally, pour an appropriate amount of oil into the pot, heat the pork belly after seven or eight layers of oil, roll the pork belly slightly and then pour the raw soy sauce to color; Then add potato chips, ginger, garlic, chili powder, etc. in turn and stir well (you need to add an appropriate amount of water and boil for 3 minutes during the whole process, so that the potatoes can be more flavorful and ripe).

3. Sichuan-style back to the pot meat.

The texture of this Sichuan-style pork is very delicious, and it is precisely because of this that it is sought after by many people. First of all, prepare 200 grams of eight-layer cooked pork belly, 3 green garlic, appropriate amount of sugar, salt, oil, ginger, green onion, and Pixian bean paste. Secondly, cut the pork belly into thick slices, ginger and garlic slices, and green garlic diagonally sliced.

Finally, pour in an appropriate amount of oil, add green onion and ginger first, then add pork belly and bean paste and stir-fry evenly, then continue to add green garlic, light soy sauce, salt, etc.

The recipe of pork belly is very diverse, and the above three are more common and popular tastes in our lives. In addition to these three methods, pork belly can also be made into southern nipple button meat, braised pork, etc.

Ingredients. Pork belly, chili, garlic, salt, light soy sauce, chicken essence, sugar, cooking oil, etc.

Method. 1. Prepare the first or ingredients. Thinly slice the pork belly; Cut the peppers into small pieces; Peel and crush the garlic.

2. Put the chili pepper in a waterless and oil-free pot and fry it for a while, so that the chili pepper will be fragrant.

3. Heat the pot and add a little oil, pour in the pork belly and stir-fry, fry the excess oil, fry both sides until it changes color, then pour out the excess oil, add garlic and stir-fry until fragrant.

4. Pour in the chili pepper and stir-fry twice, then add an appropriate amount of light soy sauce + dark soy sauce, salt and white branch sugar, and stir-fry the chicken essence evenly.

5. After stir-frying evenly, you can sprinkle some chopped green onions at home to get out of the pot.

With a few tips, the taste and texture of the fried will be greatly improved.

1. The pork belly should be cut thinly, so that the fat cannot be hidden, and it will not be greasy to eat.

2. Stir-fry the chili pepper in a dry pan a few times, and it will have an unexpected fragrance.

3. Fry the pork belly first to fry the excess fat.

Preparation of ingredients. 150 grams of pork belly and an appropriate amount of green and red peppers. [1] Ginger, garlic, green onion, five-spice powder, cooking wine, chicken powder, soy sauce, sugar.

How to make it: 1. Wash the pork belly and cut it into thin slices, cut the green and red peppers into rings, slice the ginger and garlic, and cut the green onion into sections;

A total of 2 sheets. Only the manuscript material.

2. Put pure oil in a hot pan, add the pork belly slices and stir-fry until the meat slices are oily;

3. Add two teaspoons of cooking wine and stir well; Add two teaspoons of soy sauce and stir-fry evenly;

4. Stir-fry the green and red peppers and stir-fry well;

5. Add an appropriate amount of salt, chicken powder, five-spice powder, sugar, stir-fry for about 2 minutes, then add the green onion and stir-fry well.

Pork stew vermicelli.

Pork stewed pork ribs.

Pork stew with cabbage.

It's all delicious.

Pork belly can be fried potatoes, cauliflower, beans, lettuce, carrots, green peppers, dried beans, onions, dried bamboo shoots, spicy cabbage, sprouts imitation culture, bean tendons, mushrooms, pumpkin, bitter gourd, winter melon, chestnut, plum cabbage, green onions, peppers and other ingredients.

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of the pig, and the fat tissue in the belly of the pig is a lot, which is sandwiched with muscle tissue, and the fat and lean are separated, so it is called "pork belly".

The fat of pork belly is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

Pork belly can be cut into small cubes or thick slices, which is suitable for roasting, stewing, stewing and other cooking methods.

Pork belly can be fried potatoes, cauliflower, beans, lettuce, carrots, green peppers, dried beans, onions, dried bamboo shoots, spicy cabbage, sprouts, bean tendons, mushrooms, pumpkin, bitter gourd, winter melon, chestnuts, plum vegetables, green onions, peppers and other ingredients.

What dishes can be fried with pork belly

Pork belly (also known as rib meat, three-layer meat) is located in the abdomen of the pig, and the pork belly has a lot of fat tissue, which is sandwiched with muscle tissue, and the fat and lean are interspersed, so it is called "pork belly".

The fat of pork belly is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

The pork belly can be cut into small cubes or thick slices, which is suitable for cooking, such as roasting, stewing, and stewing.

You try to do this, a lot of juicy very tender practice.

Ingredients: 400 grams of pork belly with skin, 1 green and 1 red pepper.

Seasoning: 1 tablespoon black bean sauce, 3 green onions, 3 slices of ginger, 4 cloves of garlic, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon vegetable oil, 1 teaspoon sesame oil, a pinch of chicken essence, a pinch of white pepper.

Method: 1. Prepare the required materials.

2. Wash the pork belly and cut it into thin slices.

3. Add light soy sauce, a little vegetable oil and white pepper, mix well and marinate for 15 minutes.

4. Wash the green and red peppers, remove the stems and cut into strips.

5. Pour a little vegetable oil into the wok, and add ginger and garlic to stir-fry when the oil temperature is 7.

6. Add the pork belly.

7. Stir-fry repeatedly until the oil comes out, and the meat turns golden brown, then put out the pork belly for later use.

8. Leave the bottom oil in the original pot, add chopped green onion and stir-fry until fragrant, then add green and red peppers and stir-fry for a while, then add tempeh and stir-fry until flavorful.

9. Pour in the stir-fried pork belly, add light soy sauce and a little vinegar and stir-fry quickly for two minutes, finally add a little chicken essence to taste, and then drizzle a little sesame oil.

1.If you are worried that the pork belly will be too thick if you don't have good knife skills, you can put it in the refrigerator and freeze it for a while before cutting it.

2.Light soy sauce and tempeh both have salt, so there's no need to add any more salt.

3.Spicy people can use spicy green and red peppers instead, or you can add some chopped peppers to make the flavor stronger.

How to make pork belly delicious, what are the homely ways to make pork belly.

1. Stir-fry the dried pork belly.

Ingredients: pork belly with skin, green pepper, salt, sugar, dark soy sauce, cooking wine, ginger slices, minced garlic.

Method 1: First of all, wash the prepared pork belly with water and slice it, then drain the water and put it in a bowl for later use;

2. Wash the prepared green peppers, and then cut them diagonally into sections for later use;

3. Pour the pork belly into the pot and stir-fry until the edges of the meat slices are slightly curled and exude fragrance;

4. Drizzle with dark soy sauce and cooking wine and stir-fry evenly, then put in the green pepper, cover the pot and simmer for a while, wait until the green pepper is fully ripe, sprinkle with salt and sugar, and stir-fry evenly.

Korean-style stir-fried pork belly.

Ingredients: pork belly, spicy cabbage, lettuce, lemon juice, vegetable oil, pepper, chili paste, ginger ale, barbecue sauce.

Method 1Marinate the pork belly with chili sauce, barbecue sauce, pepper, cumin, ginger juice and a little lemon juice for 3 hours;

2.Put a little oil in a frying pan and heat it, add the marinated pork belly, fry the pork belly on both sides over medium-low heat, add a little spicy cabbage and stir well.

2. Roast chestnuts and pork belly.

Ingredients: pork belly, chestnut, onion, ginger, green onion, soy sauce, star anise, cooking wine, rock sugar, cinnamon.

Method 1Peel the ginger and cut it into shreds, wash the green onion and cut it into segments, wash the onion and cut it into small pieces, soak the star anise and cinnamon in water, wash the pork belly and cut it into pieces;

2.Pour water into the pot, put in the pork belly, bring to a boil over high heat, continue to cook for about 15 minutes, and continue to skim off the surface foam with a spoon, drain the water and set aside;

3.Wash the pot and heat the pan, add oil, stir-fry the pork belly for a while, in order to force out part of the oil and shovel it for later use, start to fry the sugar color, heat the oil in the pan, when the oil is burned to 6 into heat, add rock sugar, fry over medium heat until the sugar is soluble, and when it is browned, add the pork belly;

4.Stir-fry to evenly stain the pork belly with sugar, add a little forced oil, add star anise, cinnamon, ginger, onion, stir-fry, add light soy sauce and cooking wine, stir-fry until you smell fragrant, add chestnuts;

5.Finally, add water, cover the pot, bring to a boil over high heat, turn to medium-low heat and cook for about 20 minutes, cook until the soup is thick, sprinkle in green onions, salt, and stir-fry evenly.